Enjoy the meal plan this week and feel free to share any frugal meals on your menu! I am sure many of you will be jumping on the tofu stuffed peppers recipe (ha ha) so let me know what you think.
Monday – As we take time this Memorial Day to remember those who have lost their lives serving our country, my thanks also goes out to those still serving in the U.S. military.
Hot dogs and chicken breast on the grill
Veggie pasta salad
Corn on the cob
Semi-homemade pizza (using Mama Mia crusts bought during HT super doubles)
Tofu stuffed red peppers (recipe and cost breakdown below)
Foccacia using Pillsbury pizza crust topped with olive oil, garlic and veggies
Baked Flounder (frozen from Walmart – approx $4.00/lb))
Sauteed squash and onions (squash and vidalia onions on sale $1 per lb at Kroger this week)
Rice (free Mahatma rice from Lowes Foods a few weeks ago)
Cheese ravioli with roasted peppers and onions
(Ravioli on sale BOGO last week at Lowes Foods and red, yellow and orange bell peppers on sale $1 each at Kroger this week)
Sandwiches between pool parties
Not sure yet – waiting to see what is on sale starting Wednesday
Tofu Stuffed Peppers
This is one of our favorite meals to eat when green or red peppers are on sale. This week Kroger has red peppers on sale for $1 each. There are many variations on stuffed peppers. I usually make them with tofu or crumbled veggie burgers as a hearty vegetarian meal. They are also great with cooked chicken or ground beef.
Stuffed Red Peppers
4 red or green peppers
1 block firm or extra firm tofu, patted dry with towel and cubed
2.5 cups cooked Mexican rice (1 pouch Knorr Fiesta Sides Mexican Rice works well)
1 cup shredded Mexican or cheddar cheese for inside of peppers
¼ cup shredded cheese for top of peppers
1 can diced tomatoes with garlic and spices
Garlic powder to taste
Pepper to taste
Preheat the oven to 350 degrees.
Cut off top of peppers and core. Place peppers standing up in microwaveable glass pan. Add 1/3 cup water to bottom of pan. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff. In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, garlic and pepper. Remove steamed peppers from microwave, empty any water still in peppers and in pan. Place peppers upright in baking dish. Fill with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 20 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings.
Trader Joe’s Tofu: $1.79
4 Green or Red Peppers: $4.00
Knorr Fiesta Sides Mexican Rice Pouch: usually .25 - .75 with sale and coupon
Shredded Cheese: $.50 - .75 with sale and coupons (I am using .38 Sargento from Lowes Foods 2 weeks ago with sale and coupon)
Can of diced tomatoes: $0.25 with sale and coupon (free Muir Glen at HT super doubles last week)
Garlic powder and pepper: $.05
Total cost for dish this week: $6.47
Cost per serving: $1.61
**We usually have 1 stuffed pepper left over to eat for lunch the next day since we don’t all eat an entire stuffed pepper at one meal (as much as I might like to eat a whole one!). The total cost for the dinner meal ends up being closer to $1.29 per serving since we get 5 servings out of it.